Andrea Sposini Chef

Andrea Sposini ©

Elevating Culinary Artistry Worldwide with Italian Flair. Currently, I am in Cologne, Germany, where I work as an Italian chef for restaurants throughout the German territory. About Me They have always said this about me: I curate and produce culinary events, menus, and training programs that pave the way for personal and professional empowerment through the art of living well and exquisite cooking. Consultancy Services My work extends across Italy and internationally. I serve restaurants, hotels, patisseries, trattorias, and wine shops globally, supporting new ventures and enhancing the competitiveness of established enterprises. I train chefs and dining staff, and teach at Italian culinary schools, also developing their curricula. Since 2000, I have consulted in numerous cities, including Milano, San Francisco, New York, New Delhi, Kansas City, and Berlin. I Offer the Following Services Study, planning, and start-up of new restaurants Restyling of existing restaurants, both architecturally and menu-wise On-site and remote assistance to restaurants in developing processes and protocols to ensure a distinct brand personality. Menu development with a particular focus on food and wine pairing. Creating menus with innovative combinations for both classic Italian cuisine and a more modern, creative approach. Training in advanced Italian culinary techniques for professional chefs Italian cooking classes and the creation of teaching plans for Italian professional cooking schools, both in Italy and abroad. Corporate cooking lessons for team-building activities Elevate your culinary experience with a touch of Italian excellence.

Torta di amarene e mandorle

Torta di amarTorta di amarene e mandorle ene e mandorle.

Per la frolla:
450 g farina di 00
50 g farina di riso
200 g zucchero
300 g burro
1 uovo intero
2 tuorli
1 pizzico di sale

Per il ripieno
200 g confettura di ciliegie
400 g amarene fresche.
100 g mandorle
zucchero di canna
Burro e farina per incamiciare.
200 ml panna fresca per il servizio.
Procedimento.

Per la frolla.
Setacciare le farine, unire lo zucchero e il burro freddo, frullare il composto.
unire le uova e amalgamare velocemente.
dividere in 2 la massa e lasciate riposare per 30 minuti in frigo.

Per il ripieno
Denocciolate le amarene e farcite con le mandorle.
incamiciate uno stampo da crostata, stendete al matterello la frolla, quindi ricoprite la base dello stampo. versate la confettura di ciliegie e sopra adagiate le amarene farcite di mandorla.
Stendete il secondo panetto di frolla e ricoprite la torta.

Infornate a 180 °C per 40-50 minuti. lasciate intiepidire e sformate.
servite tiepida o fredda con ciuffetti di panna semi montata.

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